Corn Chowder with Red Pepper Salsa

This is one of my favourite soups - it's so easy to make, incredibly satisfying and full of goodness! I just made a big pot and will pop into the fridge. That's lunch sorted for the next few days! It's inspired by a Gillian McKeith recipe.

Soup

Ingredients

- 500 grams of frozen sweetcorn (or 1.5 tins)

- 2 tins of Cannellini beans

- 4 spring onions

- 4 sticks of celery

- Handful of fresh chives

- Handful of parsley

- 1 Tablespoon miso paste

- 1 Tablespoon of Bouillon or a stock cube

- Water

How to make the soup:

1. Prepare all your veggies and herbs - use a peeler to peel away the back of the celery and chop it up, dice the spring onions, parsley and chives and pop it all into a pot

2. Rinse the beans and add to the pot

3. Add the sweetcorn, miso paste, bouillon and enough water to cover all the ingredients

4. Bring to a boil, then simmer for 7 minutes - make the salsa while you wait!

5. Use a hand blender to blend until smooth

6. Once you ladle into a bowl, add a heaping spoonful of salsa in the centre and enjoy!

Salsa Topping

Ingredients

- 150 grams of frozen sweetcorn (of half a tin)

- 1 red pepper

- 1 stick of celery, peeled

- 2 spring onions

- 1 Tablespoon apple cider vinegar

- Fresh chives

How to make the salsa:

1. Dice the celery, spring onions and red pepper very finely and pop into a bowl

2. Add the sweetcorn, chives and apple cider vinegar and stir